Carina’s Kitchen
Casa Contini’s latest addition has captured the hearts of the family
The Contini household has welcomed a new addition
SO many people have told me that a house isn’t a home without a pet. I used to argue against this – until, that is, Rocco, our cocker spaniel joined the family. The first lockdown in 2020 was very hard for all of us to adjust to. The children had their lives turned upside down, and our business was closed. While many have said they felt the restrictions in 2021 were harder than last year, we’ve found it the opposite. This year we’ve survived better – perhaps due to that wee puppy that arrived in December as the family Christmas present.
As a traditionally non-pet person, I’m keeping to some house rules. Rocco isn’t allowed in the kitchen, dining room, on the couch or upstairs. What happens when I’m not at home – who knows!
But I must admit, Victor is smitten, Nonna is smitten, the children are smitten, and even I’m starting to be smitten.
The kitchen as you know is my domain. It’s open-plan, so keeping a puppy out has been challenging. Rocco has now found his spot on the second step of the stairs where he just sits while I’m cooking. He has a 7pm cookery demonstration daily from me and one of my sous chefs – usually Victor or one of the girls.
If anyone is an expert on Contini recipes, Rocco will be. He’s been witness to all my many successes and occasional failures – we all have them. His wee nose knows when things haven’t quite gone to plan, when we’ve been hurrying or experimenting too much.
This particular experiment, however, has now been added to our family favourites list. It’s an all-in-one pot meal with the chicken and rice together, accompanied by beautifully warm flat breads and loads of yoghurt if you like.
This dish is a bit of a wanderer, with no national identity, but it’s found a home, like our wee Rocco, at Casa Contini.
Carina Contini is owner of Contini George Street; Cannonball Restaurant & Bar; and The Scottish Cafe & Restaurant, all in Edinburgh
Spicy Chicken Rice Pot
Ingredients - Serves 6
- 2 onions, cut into slices
- 2 cloves garlic, peeled
- 2 inches fresh ginger, peeled
and roughly cut
- 6 chicken thighs
- 2 tsp chilli powder
- 8 cardamom pods
- 1 cinnamon stick
- 750ml chicken stock
- 100g sultanas
- 1 cup of basmati rice, soaked in
cold water for 15 minutes
Method
1 Place the onion, garlic and ginger into a
blender with one tablespoon of water.
2 Fry this mixture with two tablespoons of ghee.
3 Add the chicken thighs and allow to colour.
4 Season with salt.
5 Add the spices and stock, cover the pot then
roast in a hot oven for 30 minutes.
6 Remove the lid, add the sultanas and rice. Stir very lightly to make sure the rice is coated in the stock as it needs to absorb all the juices.
7 Add more stock if it looks dry. The chicken
should be just visible above the stock.
8 Cook for another 20 - 30 minutes until the
rice is tender and juices absorbed.
9 Garnish with coriander and sliced red chillies.
Flat breads
Ingredients - Makes 6 - 8 - 350g self-raising flour - 200g natural yoghurt - Pinch of salt
Method
1 Mix, gently knead and let rest for 15 minutes.
2 Divide into six or eight balls, then roll with a
rolling pin until about 3-4mm thick.
3 Fry in a dry pan for 3 minutes with a little
butter.
4 Turn and cook for another three minutes.
They should be lightly browned.
5 Keep in a warm towel or tin foil until you’re
ready to serve.